Wine Braised Duck Legs with Agen Prunes Civet de Canard Aux Pruneaux DAgen

Ingredients

• 8 fresh thyme sprigs, plus more for serving
• 1 6-inch piece celery with leaves
• 1 large bay leaf
• 4 duck legs (2½–3 lb.)
• 2 tsp. kosher salt
• 1⁄2 tsp. freshly ground black pepper
• 2 medium carrots (about 10 oz.), sliced into rounds (2 cups)
• 2 garlic cloves, peeled and halved
• 1 yellow onion (about 7 oz.), chopped (1¼ cups)
• 1 bottle (750 ml) hearty red wine from Southwest France such as Buzet, Côtes de Gascogne, Madiran, or Cahors
• 2 whole cloves
• 18 large prunes from Agen (7 oz.)
• 1 oz. bittersweet chocolate (68%–75%), coarsely chopped (scant 3 Tbsp.)

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